Frosted Strawberry Shortcake Cookies (Soft, Sweet, and Bakery-Style)
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The Cookies That Feel Like Childhood
These cookies lean fully into that classic strawberry shortcake vibe. The cookie base is soft and buttery with a bright strawberry flavor baked right in, thanks to the Amoretti strawberry flavoring. On top, a creamy vanilla buttercream adds richness, while crushed freeze-dried strawberries and vanilla wafers give you a little crunch throughout each cookie.
Here’s how they come together:
- Cream butter and sugar until light and fluffy
- Mix in the strawberry flavor and egg
- Add the dry ingredients just until combined
- Chill the dough so the cookies bake thick and soft
- Scoop and bake until the edges turn lightly golden
- Cool completely before frosting
- Pipe vanilla buttercream on top
- Finish with the strawberry shortcake-style topping
Chilling the dough is key here. It keeps the cookies from spreading too much and gives you that soft, bakery-style center with clean edges. The short bake time means the cookies stay tender instead of crisp, which is exactly what you want under a thick layer of frosting.
The topping does more than just look pretty. The freeze-dried strawberries add a concentrated pop of real fruit flavor, while the crushed vanilla wafers bring a subtle crunch that makes the whole cookie feel balanced instead of overly sweet. They’re playful, nostalgic, and perfect when you want a dessert that feels special without being complicated.
Frosted Strawberry Shortcake Cookies
Equipment
- 1 Mixer
- 1 2-inch scoop
Ingredients
Strawberry Cookies
- 2 cups 1.1 Gluten Free flour or all-purpose flour
- 1 egg room temperature
- ¼ cup strawberry jam
- 10 tbsp butter, room temperature
- 1 ⅓ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Vanilla Buttercream Frosting
- 5 cups powdered sugar
- ⅓ cup milk
- ½ cup butter, room temperature
- 1 tsp vanilla extract
Topping
- ½ cup freeze dried strawberries, crushed
- ½ cup vanilla wafers, crushed
Instructions
- Add the butter and sugar to a bowl and mix on high for 3 minutes. It will be light and fluffy.
- Add the strawberry jam and egg, then whisk until fully combined and smooth.
- Add the dry ingredients and mix until just combined.
- Tightly cover the bowl with plastic wrap and allow it to refrigerate for at least an hour.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Use a 2" scoop to portion out your cookie dough. Place the scoops 1 1/2" apart.
- Allow the cookies to bake for 10-12 minutes. The edges with be slightly golden brown. Let cool completely.
- Add all of the ingredients for the frosting to a bowl and mix until smooth and creamy. Pipe onto the cookies.
- Add the ingredients for the topping to a bowl and mix to combine. Sprinkle over the top of the cookies.
- Enjoy!
